I was surprised it didn't stay a rich red colour. Possibly, because I added too much soya sauce as the recipe was doubled, plus I substituted the agave syrup with a different sweeter: carob - that must be the culprit for turning it brown 🤔 Apart from that,,, the flavour is reasonable.
It is also very time-consuming. I recommend you do this dish in stages. The Thai red paste has more leftover, so there is no need to make it fresh again - freezable too.
